Thursday, October 22, 2009

Chicken Saltimbocca

This recipe is similar to Tyler Florence’s Saltimbocca Alla Romana, but I have substituted boneless, skinless chicken thighs instead of veal cutlets. One more change, my Italian Roommate from college would probably cringe since I am, not only NOT using prosciutto, but bacon instead of pancetta. OK, I don’t always have veal and prosciutto on hand, but I always have chicken and bacon.
Pound, season, and wrap

Dredge in flour and fry in 50% butter/ 50% olive oil

Chicken Saltimbocca

Serves: 4 servings

4 (5-ounce) boneless, skinless chicken thighs
4 slices bacon or thinly sliced prosciutto
8 fresh sage leaves
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
Lemon wedges, for serving

Put chicken in a strong ziplock bag on a work surface. Pound the chicken to 1/3-inch thickness. Take chicken out of the bag and sprinkle with salt and pepper. Place 2 sage leaves on top of each chicken thigh. Wrap each chicken thigh with 1 slice of bacon, pressing to adhere. Put flour in a shallow bowl and dredge the chicken.
Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Next, season to taste with salt and pepper; squeeze lemon on top. Spoon sauce over chicken and serve.

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